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As far as I know, I don’t have one bit of Italian heritage, but after my experience last weekend I am prepared to be adopted by someone who does. My husband, Mike, and I had the pleasure of attending the Italian Cooking School offered at the Sons and Daughters of Italy lodge in Bellaire on April 8. We had both visited the club on its pasta nights i...

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The XXXI edition of the Pizza World Championship has just concluded, featuring 718 competitors representing 55 nations. With 1078 challenges to determine a single winner across various categories, the city of Parma served as an exceptional venue. Italy emerges triumphantly from the competition, with near absolute dominance in several specialties. G...

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We discovered a new fresh pasta, it tastes like olives but maintains all the characteristics of a beautiful artisanal pasta in both aroma and texture. It's the latest creation of Paride Vagnoni, a visionary and pragmatic entrepreneur, deeply passionate about Ascolan gastronomic traditions, who wanted to propel them into the future through industria...

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60 years of history locked in a jar, Nutella has become a brand, not just a product. Nutella's 60 years celebrate the genius of Michele Ferrero, who invented the hazelnut and chocolate spread in 1964. For decades it was an almost unique proposition inside large-scale retail; today it has become a product category in its own right. On April 20, 1964...

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While Italians and Italian Americans both love pasta, one of the things that distinguishes each group is when and how we eat pasta. Most Italians still eat delicious and nutritious forms of pasta often, many daily at lunch. Italian Americans, however, tend to associate pasta with Sunday Supper and dinnertime. The truth of the matter is, if you choo...

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The name “Cacciatore” (hunter’s style) derives etymologically from its original use in the rations that hunters carried in their knapsacks during their trips. The history of the product developed hand in hand with the evolution of the rural culture typical of the regions of the production area, which provide the raw material that is processed accor...

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The search for more responsible use of natural resources, alternative solutions to (hyper)consumption of food, and ways and methods of reducing waste production inspired participants in the “Io ci credo”(I Believe) call, organized by In Cibum Lab, an incubator of projects in the foodtech field. We met some of the featured companies. Dismeatable As...

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Picture this – you're enjoying a night out with friends sipping on a glass of Schiava wine from northeast Italy and eating house-made pasta in a cozy neighborhood restaurant. You might think this scenario can only play out while on a Mediterranean vacation, but you can also experience here in the Northwest. Lioness is the latest offering from renow...

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Balsamic vinegar, a condiment cherished for its unique flavor profile, finds its origins in the heart of Italy. This revered ingredient, known for its sweet, tart, and subtly woody notes, has long been a staple in culinary traditions. At the heart of its creation is the simple grape, transformed through age-old processes into the balsamic vinegar....

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It’s always handy to have a restaurant next door. Lexie’s Bistro, an Italian-American spot, is planned to open in May at the Ilumina on Raiders Way community in west Henderson. The restaurant draws on some serious professional provenance, with executive chef David Jones formerly of Jean-Georges Steakhouse at Aria and Prime Steakhouse at Bellagio, a...

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